Sausage manufacturing apparatus



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P Jl s Q s U mY T B m J0. D18 4 mmm G wml. Hbunl .OTL RCP Pme .Us JMd Mm @F A S U A S Dec. 30, 1952 Patented Dec. 30, 1952 SAUSAGE MANUFACTURING APPARATUS James J. Proliaska, La Grange, Ill., assigner to Swift & Company, Chicago, Ill., a corporation of Illinois Application September 11, 194.8, Serial No. 48,898

(Cl. .9S-352) 2 Claims.

This invention relates to the processing of meat products and more particularly to the manufacturing of a cooked sausage.

It is an object of this invention to provide an improved means for manufacturing a sausage product.

It is another object of this invention to provide an improved means for cooking sausage products.

It is another object of this invention to provide an improved means for molding and cooking a sausage product.

It is still another object of this invention to provide an improved means useful in a line for the continuous manufacturing of sausage products.

Another object of this invention is to provide a means useful in the manufacturing of skinless sausage products.

Another object of this invention is to provide a means for cooking a link sausage product without the conventional use of a casing.

Yet another object of this invention is to provide a means for setting up a sausage mixture prior to a smoking or cooking operation.

It is another object of this invention to provide an improved means useful in the production of links of skinless frankfurters.

Other objects will appear from the specification below.

In the drawings:

Figure 1 is an assembly view of an apparatus adapted to perform this invention, partly broken away;

Figure 2 is a view taken on line 2-2 of Figure 1;

Figure 3 is a view taken on line 3-3 of Figure 1; and

Figure 4 is a side View partly in section, showing a plow arrangement for splitting the temporary mold or casing from the sausage product.

The sausage-making art is old and various aspects have been well developed. From the beginning, sausage makers have made use of some form of a container to hold the raw mixturev while the product is being processed. Usually the container is left on the product and it serves to mold or hold the form of the product as well as protect the sausage until it is delivered to the ultimate consumer. Natural and artificial casings have been provided in the past for this purpose, and in some cases, in more recent times, the artificial casings have been stripped from the completed product prior to shipment to the consumer; for example, as in the production of skinless frankfurters. In following this last mentioned practice the products are manually skinned after the smoking and cooking operation has been completed.

The present-day procedures followed in the stuing, linking, Smoking, etc., during the manufacture of sausages include many additional operations that are largely manual. The various procedures have not heretofore been adapted to machine operations, and while there has been some improvement recently in the mechanization of the art, only a few of the proposed developments have been used, even in the largest commercial plants.

The present invention provides an improvement relating t0 the processing of sausages, wherein a skinless product may be made substantially continuously by machine operations, and it includes a procedure whereby a substantially raw sausage mix may be first molded to a desired shape and readied for a nal cooking or smoking operation with no casing on the product. The practice of the present invention makes possible the attainment of improved results, not only in the savings realized in the mechanization of the production line, but also in the more uniform, faster, and better penetration of smoke and development of flavor than has been possible heretofore.

Briefly, this invention is concerned with a process for the manufacturing of at least partially cooked sausage products, and includes a step wherein the raw mix is molded to a desired form. The molded batch is then subjected to an electric cooking step during which the electric currents flowing within the batch uniformly heat up all portions of the mix simultaneously to produce cooking temperatures therein. In performing this operation, the discrete protein particles of the mix are partially coagulated so that they adhere together whereby to set the mixture. The heated mix is then stripped from the mold and the processing is continued, as by the conventional smoking or cooking procedure. The process may be adapted to continuous machine opera.- tions, Which may be performed in several ways.

The preferred form of a machine to perform the method of this operation is shown in the drawings, and in using the machine, any conventional sausage mix is loaded into a stuffer. The mix may then be continuously extruded into a flexible tubular mold, and means are provided to crimp or squeeze the walls of the tubular mold together to form individual links as the lled mold progresses through the machine. After the linking step, the mixture in the mold is subjected to the effect of an electric current, as by passing the mixture through or adjacent an induction heating coil carrying a high frequency current, or ilowinga current through the mixture from electrodes in contact with the meat mixture, so that the mix is at least partially cooked and set. The cooking of the mixture may be completed at this stage, but it need be only partially cooked to make the mixture take a selfsustaining form. After this heating and cooking operation has been completed the mold is stripped from the mixture so that the welded mass may be passed on to the further processing steps. The

electric cooking operation can be performed in a matter of seconds, depending upon the power input, and thus the molding, linking, and cooking operations can be performed so rapidly as to continuously utilize the production from the normal stufhng operation. As above explained, after the mold has been stripped from the set mixture, the adherent mass of meat particles, having the usual link form, may be placed on a suitable conveyor for passage through a further cooking or smoking operation.

A mechanism to accomplish all of these operations is shown in Figure 1, wherein a stuffer Il! is positioned to forcibly issue the raw mixture into the generally tubular flexible mold I I. This mold may take the form of an artiilcial cellulose casing, and the stuffing operation may be rapidly performed as is now done in large-scale commercial operations. The filled casing is then passed to an endless conveyor mechanism generally denoted I2, which is preferably formed of a pair of sprocket chains I3 and I4 arranged in a parallel relationship and which passes over suitably driven sprocket wheels.

A plurality of pincher-like devices I5 is mounted across the two conveyor chains I3 and I4 (see Figures 2 and 3) and each of the pinchers is formed of a pair of cooperating levers I6 and I'I which are pivotally connected together at I8. The lever il is normally biased to an open position with respect to the relatively fixed lever I6 by leaf spring i9, but a cam is adapted to engage the upper lever 'I to drive lever I'I from the open position shown in Figure 2 to the closed position shown in Figure 3. Each of levers I and il has a V-shaped slot 2|, formed at the outer end to engage around the stuffed casing, and as the levers I6 and Il are closed together, the walls of the filled flexible mold are squeezed together to form or divide the sausage mix into individual links.

As the pinchers carry the linked casing forwardly with the conveyor chains, the raw sausage mix in the casing is delivered to an electric cooking means which, in the preferred form, takes the form of a coil having sections and 3| disposed on opposite sides of the molded mix. The coil is connected into a high frequency alternating current circuit, and when the sausage product is delivered into the electrical field of the coil, the current flow induced in the product begins to heat it up uniformly throughout the mass. The mix is maintained in the electric field until the desired temperature and degree of cooking have been accomplished; and at any time after a sumcient coagulation has been produced to set the mixture, the mold may be moved from the field of the coil.

After completion of this coagulating operation,A

of the cam 29 so that the lever Il opens up with respect to lever IS. As soon as the levers are wide open, the product passes to a stationary plow it having a rather long, thin nose M that is adapted to be forced into a position between the set mixture and the surrounding casing as the conveyor delivers the product forwardly whereby to split the casing as it is pulled over the plow. The plow, as shown more particularly in Figure 4, has an air passage 42 passing through the body of the plow and extending lengthwise through the nose I so that air may be blown into the casing to strip it from the sausage. The air flow puffs up the flexible mold so that it is freed from the set meat mass to ensure the proper positioning of the plow under the casing, and as the casing is pulled forwardly over the plow it is split and stripped from the individual links. The split casing material passes downwardly and is wrapped around a reel 43 which is driven to provide tension for drawing the casing over the plow to aid in the splitting thereof. As the casing or mold is peeled from the set links of sausage product, the links fall onto an endless conveyor 5i) for delivery to the smoke oven or further processing steps.

In the apparatus described above, the tubular mold is preferably formed of the conventional cellulose casing or any similar flexible material having a relatively high electrical resistivity. The casing is preferably formed of a flexible type of material so that it may be easily pinched in to form the individual links, but it is obvious that a closable form of mold having a more rigid structure that could be used over and over again might be adapted to the purpose of this invention. Any type of mold for dividing the raw mix into individual links and holding the mix shaped properly until it can be subjected to the described magnetic ileld would serve the purpose of this invention. It is essential that the mold, no matter what its form, has the electrical characteristic of a higher electrical resistivity than the sausage mix itself.

The pincher devices I5, mounted on conveyors I3 and I4, should likewise be formed of a material having a high resistivity characteristic. rlhese members may be formed of stiff Bakelite, or the like, and combine with the mold to effect application of the electrical currents to the mix whereby it takes a more or less permanent set.

The electrical characteristics of a raw sausage meat mix are such that it has a relatively low resistivity, and when the mix is placed in a rapidly changing electrical or magnetic field, electrical currents tend to flow through the mixture. Thus, as the coil elements 30 and 3|' are energized by being connected to a high frequency alternating current supply, and when the raw mixture in its mold is passed into the magnetic field of the coil, and current flow is induced in the product. When the current flow takes place, energy is delivered to the meat mixture so that an even, uniform cooking throughout the mass takes place. A similar cooking could, of course, be accomplished by subjecting the mixture in the mold to conductance heating by placing electrodes in direct contact with the raw mix or more slowly by placing the mold in a suitable condenser circuit, although it is to be noted that the last mentioned condenser heating means is very inefcient.

Any conventional frankfurter mix serves well as an example of a sausage product that may be worked through this process. The cooking temperature for such raw sausage mixes containing fresh meat may vary between 130 F. to about 160 F. In the preferred manner of performing this invention the raw frankfurter mixture is maintained in the magnetic field until a temperature of 130 is produced throughout the mass. and then the frankfurter links are withdrawn from the electric heating means. This is sufficient to set up the mixture without completing the cooking, although it is apparent that complete cooking could be accomplished if desired. It is preferred, however, that only partial cooking be performed and that the remainder of the cooking be done at other stages of the processing in order to more fully develop the flavor of the frankfurter during the smoking process which follows.

The electrical current supplied to the induction heating circuit must be somewhat higher than the conventional (iO-cycle alternating current, since the heat developed in such a circuit is primarily a function of the frequency. It is preferred that higher frequencies be used in the range of above 100 kilocycles. Approximately the same frequencies may be used in conductance heating, and in this instance a 2-ounce batch of frankfurter mix may be set in about 1 minute when approximately 225 watts are delivered to the heating circuit. With a higher power input the cooking can be accomplished much more rapidly. At megacycles, the cooking of a 2-ounce link of a frankfurter mix has been accomplished in 12 seconds with sufficient power input.

When other types of heating circuits are used, the characteristic factors must be taken into consideration. With conductance or resistance heating, where the sausage mix forms the resistance, the heat developed is proportional to the power input, and the frequency must be taken into consideration only from the standpoint of the possibility of arcing at the electrodes and the occurrence of electrolysis within the meat mix. To avoid difficulties of this nature, frequencies within the higher ranges above about 100 kilocycles should be used. The upper frequency limit for induction heating is reached when there is a tendency to produce only surface heating. This, of course, is a known characteristic of induction heating, and the upper limit of the frequency varies, depending upon the diameter of the product being heated.

The batches of meat, as shown in Figure 1, are fed through the electrical heating means such as between the coil elements 30 and 3|, with either a continuous or intermittent motion.

If the intermittent drive is used, the casing must dwell in the rapidly alternating electrical or magnetic eld for a sufficient time period to accomplish the setting of the raw mix and, of course, a suitable slack must be provided between the continuous stuifer and the cooking means to coordinate the two steps. When a continuous flow through the field is used, the coil elements 30 and 3l must be extended lengthwise along the path of movement of the units of the molded product to ensure a sufficient period of movement within the field to produce the desired heating.

In the preferred operation of this invention the continuous operation is utilized and the mix begins to heat up uniformly throughout its mass as the molded batch passes into the eld and it continues to cook as it moves forwardly. The length of the coil elements is designed in pro- 6 portion to the speed of the conveyor so that a temperature of about F. is produced in each link of the frankfurter product, for example, just as the links pass to a point beyond the field of the coil.

The method and apparatus described herein can be used with any type of sausage mix, such as frankfurter mix that is predominantly lean meat. The mixture is heated to effect at least partial coagulation of the protein material so -that the discrete particles are at least partially coagulated so that they bond together. This forms a matrix to hold the molded shape of the mass. The presence of fat or other ingredients thus does not interfere with the set of the product when suncient lean meat is present to produce the desired matrix. Partial coagulation of a frankfurter mix, such as is produced at a temperature of 130 F., sets the product so that the links can be easily handled through the remaining smoking and processing steps.

It has been proposed in the past to form a skin on the outside of sausage products, as by vmolding the raw mixture and subjecting the mold to hot water or steam. It has been noted that in this handling of a sausage mixture a matrix is not formed throughout the mass as when the cooking of the raw mix is performed with an electrical current in the manner described above. Without the formation of a. matrix throughout the mass the center portion remains soft and mushy. Such a product is not self-sustaining and breaks easily. Further, because of the formation of a coagulated outer skin, the product does not have a uniform texture, and also the relatively hard skin which must be formed to hold such a mass together interferes with smoke penetration and flavor development. All prior attempts to mold or set raw sausage mixes with hot Water and steam have invariably failed in commercial operations because the skinned product so produced is not self-sustaining, because the tough skinned surface which must be produced can always be detected, and because the texture and flavor are not uniform.

When a product is set up with an electrical current, as distinguished from the forming of a skin on a product with hot water or steam or the like, a uniform texture can be produced therein Without the development of a crust. There can be no overcooked skin on the individual links while at the same time a supporting matrix is produced in the mass to hold it together during the remaining processing steps.

Not only may the cooking be performed more rapidly in using electricity, but upon heating the mass evenly throughout, the bacteria, if any be present, are destroyed. Thus, in the manufacturing of a comminuted product where the possibility of infection with bacteria presents a constantly recurring problem, electrical cooking contributes to a more wholesome product not only in the more rapid handling of the product, which minimizes growth of bacteria, but also in that the uniform heating of the entire mass produces a more efficient killing of bacteria without destroying the texture of the product.

Due to the uniform texture produced in a frankfurter mix by 130 F. heat, the smoke penetration produced in the electrically cooked product is found to be more satisfactory. The use of a casing or the production of a skin on the surface of a product obviously tends to retard penetration of the smoke into the mass, and in the case where a skin formation takes place as in 4hea-ting with wa-ter ior steam, .overtreatment .of theskin :usually takes place during the smoking :so .as to .produce a crust. All of these diil'iculties are eliminated in following Athe present teaching.

From the .description ,given above, the operation `of this .invention is evident. The .desired vmold loaded, as here shown, by .a conventional stuing means, and the flexible mold is .delivered sidewise through theV open ends of the pincher .arrangement '1.5 mounted on conveyor I2 so that it falls into the Vshaped slots 2|. As soon as the casing is rthus fitted into the pincher means, the pinchers are closed to crimp and squeeze the walls of the casing together, and then the linked product is passed between the coil elements '39 and 3| to produce the desired cooking.. As the product leaves the field of the coil, the pinchers open up and the casing is moved sidewise and out of the open ends of the pincher means, where upon the casing is split longitudinally by the plow 40 so that it may be stripped from links formed of the set mixture. The split casing is collected on reel 43, and as the reel is driven it takes up the casing to pull the remainder of the flexible cellulose casing over the plow to aid in the continuous skinning of the product coming from the electric heating station. As `the set product passes beyond the plow 40 it falls onto a conveyor which delivers the individual links to the smoking or further cooking and processing operations.

The basic principles of this invention can be performed either on a continuous or intermittent cycle. The fundamental aspect of this invention is concerned with the electric cooking of a molded raw product to effect asetting of the mass. When a raw sausage mix is at least partially cooked to set it, as above described, a finished link results which has a more uniform texture and appearance than can be produced by .any vknown technique.

The process described herein is claimed in my copending application, Serial No. 280,041.

It is suggested that many modications may occur to those skilled in the art, which will fall Within the scope of the following claims.

I claim:

1. A device for use with an elongated casing or the like in the manufacture of sausage .from .a comminuted meat mixture, said device including a conveyor to support said casing and Ito move it along a given path in a predetermineddirection of movement, a plurality of pincers mounted at spaced points on said conveyor, resilient means urging said pincers apart, a cam to close said .pincers about said casing as the vlatter moves over a given portion of said path, induction heating coils positioned adjacent said portion-of said path, high frequency means to energize said coils,

yand casing-opening means intersecting said path .and positioned beyond said portion of said .path

with respect to said Ydirection of movement to .part the sides of the casing yfrom about the meat mixture.

2. A device for use with an elongated casing -or the like in the manufacture of sausage from a comminuted meat mixture, `said device including a frame, a conveyor on said frame to support .said casing and to 'move it along a given path in a predetermined direction of movement, a plurality of pincers at spaced points on said conveyor and attached thereto, resilient means urging said pincers apa-rt, a cam on said frame and .positioned to Contact said pincers moving through a portion of said path to close the pincers about said casing as the llatter traverses said portion, means adjacent said portion to pass a high frequency electric current through the mixture in Said portion to uniformly set said mixture, and casing-opening means intersecting said path beyond said portion of said path with respect to said direction of movement to part the sides of the casing from about the meat mixture.

JAMES J. PROHASKA.

REFERENCES CITED The following references are of record inthe le of this patent:

UNITED STATES PATENTS `Number Name Date 994,714 Boylev June 13, 1911 1,009,953 Boyle Nov. 28, 1.911 1,651,472 Schmelz Dec. 6, 1927 1,825,528 Knudsen Sept. 29, 1931 1,871,788 Grabowski et al Aug. 16, 1932 1,900,573 McArthur Mar. 7, 1933 1,933,557 Kalvin Nov. 7, 1933 1,964,009 Vogt June 6, 1934 2,054,937 Kremer Sept. 22, 1936 2,064,522 Davis Dec. 15, 1936 2,075,474 Scutt. Mar. 30., 1937 2,182,211 Paddock Dec. .5, 19.39 2,234,054 Mason Mar. 4, 1941 2,243,993 Watson June 3, 1941 2,340,755 .Jacobson Feb. 1, 19.44 2,363,724 Ford Nov. 28, 1944 2,369,350 Martin- Feb. 13, 1.945 2,419,116 Cassen et al. Apr. 15, 1947 2,454,370 Beaubien Nov. 23, 1948 2,566,966 Rockoff Sept. 4, .1951 

